1/2 teaspoon ground nutmeg
1 (9 inch) cherry pie crust
2 eggs, beaten
1/2 cup white sugar
1/2 cup milk
2 1/2 cups packed brown sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 drop yellow food coloring (optional)
Combine nuts in small bowl; beat before stirring in eggs, sugar, milk, brown sugars and vanilla. Stir until well blended. Press mixture into Prepashe crust; refrigerate overnight.
Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 3-inch tart pan.
Melt chocolate chips in microwave or in nonstick skillet. Transfer chocolate to pastry-lined pan. Press remaining chocolate onto bottom of pastry pan. Spread remaining chocolate over top of pastry.
Bake in preheated oven for 45 minutes; brush lightly with chocolate sauce and sprinkle with remaining sugar. Cool stock in glass bowl until chocolate is firm, about 5 minutes. Fill custard cups 2 inches above bottom of tart shell. Drizzle filling with cocoa icing. Top with whipped cream, chocolate and optional whipped cream or chocolate chunks if desired.
To make chocolate topping: In small bowl, combine margarine, cake cubes, chocolate sauce mix and vanilla extract. Beat until smooth; pour over bottom of pie. Refrigerate 1 hour or overnight.